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BIO136 > Control of Microbial Growth - 1 > Flashcards

Control of Microbial Growth - 1 Flashcards

1
Q

Destroys all microorganisms on a surface

A

Sterilization

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2
Q

Defined as the destruction of all pathogenic and spoilage organisms that can grow in food under normal storage and handling conditions

Still has the possibility of contamination

A

Commercial sterilization

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3
Q

the agent of botulism in canned foods

A

Clostridium botulinum

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4
Q

a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death

A

Botulism

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5
Q

Greek word for decay

A

Sepsis

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6
Q

Absence of contamination

A

Asepsis

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7
Q

Used to prevent contamination of surgical instrument, personnel, and patient during surgery

Also used in the food industry

A

Aseptic techniques

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8
Q

Chemicals that inhibit the growth of bacteria but does not kill them

A

Bacteriostiatic agent

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9
Q

Suffix: ___ = to stop

A

stasis

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10
Q

Agent that kills certain microoganisms

A

Germicide

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11
Q

Kills bacteria but not endospores

A

Bacteriacide

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12
Q

Inactivates or destroys viruses

A

Viricide

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13
Q

Kills fungi

A

Fungicide

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14
Q

Kills endospores

A

Sporocide

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15
Q

The act of removing toxins

A

Decontamination

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16
Q

The act of substantially reducing microbial presence

A

Sanitation

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17
Q

The removal of vegetative or non-endospore-forming pathogens
Can be physical or chemical
Reduces the presence of microorganisms

A

Disinfection

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18
Q

a chemical substance or compound used to inactivate or destroy microorganisms on inert (non-living) surfaces

A

Disinfectant

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19
Q

an antimicrobial substance or compound that is applied to living tissue to reduce the possibility of sepsis, infection or putrefaction.

A

Antiseptic

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20
Q

Mechanical removal of most microbes
Ex: alcohol swab on skin

A

Degerming

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21
Q

Use of chemical agent on food-handling equipment
Ex: soap and water

A

Sanitization

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22
Q

What are some early practices done to control microbial growth?

A

Salting, smoking, pickling, drying, exposure of food and clothing to sunlight

Use of spices to mask taste and spoilage of food

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23
Q

Antiseptic technique

A

Semmelweis

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24
Q

Medical application of sanitization
Used carbolic acid on surgery equipment

A

Lister

25
Q

Germ theory

A

Pasteur

26
Q

Steam sterilization
Pioneer of aseptic surgery

A

Bergmann

27
Q

Sterile rubber gloves
From John Hopkins University

A

Halstead

28
Q

The cause of death of over 10% of surgeries

An infection that happens at the hospital

A

Nosocomial infection

29
Q

Factors of the rate of microbial death

A

Number of microbes
Types of microbes
Environmental influences - the presence of organic material
Time of exposure

30
Q

the presence of organic material

A

Environmental influences

31
Q

the use of high temperatures to denature microbial enzymes and other proteins

A

Heat -

32
Q

Types of Control

A

Positive and Negative

33
Q

this type of control includes industrial fermentation, beer, wine, breadmaking

A

Positive control

34
Q

this type of control includes by physical or chemical means, including the use of antibiotics

A

Negative control

35
Q

The control of microbial growth is either to ___ or ___ microbes.

A

kill or inhibit

36
Q

the lowest temperature all microbes in a liquid suspension will be killed in 10 minutes

A

Thermal Death Point

37
Q

minimal length of time all bacteria will be killed

A

Thermal Death Time

38
Q

the time 90% of bacteria is killed
Used in canning

A

Decimal Reduction Time

39
Q

coagulates microbial proteins and dentures their proteins through the use of moist heat
More effective than dry heat

A

Moist Heat

40
Q

kills or inactivates viruses, bacteria, protozoa, and other pathogens by using heat to damage structural components and disrupt essential life processes
is not sterilization and is more accurately characterized as pasteurization
Temperature of around 100 - 200 degrees Celsius

A

Boling

41
Q

A virus that can survive up to 30 minutes of boiling

A

Hepatitis Virus

42
Q

Can survive up to 20 hours or more of boiling

A

Endospores

43
Q

Sterilizes through the use of hot steam under pressure
Kills microbes within 15 minutes
121 degrees Celsius at twice the force of atmospheric pressure

A

Autoclave

44
Q

Way of preventing the spoilage of beverages

A

Pasteurization

45
Q

pasteurization at around 65 degrees Celsius for 30 minutes

A

Classic/Vat method

46
Q

Pasteurization Methods:

A

Classic/Vat method
High-Temperature Short-Time Pasteurization (Flash Pasteurization)
Ultra High Temperature

47
Q

pasteurization at around 72 degrees Celsius for 15 seconds

A

High-Temperature Short-Time Pasteurization (Flash Pasteurization)

48
Q

pasteurization at 140 degrees Celsius for 3 seconds then vacuum sealed and cooled
Milk can then be stored for 25 days at room temperature

A

Ultra High Temperature

49
Q

kills microorganisms by oxidizing molecules

A

Dry Heat

50
Q

This method is mostly used on inoculating loops/needles

A

Direct Flame

51
Q

Typical method of dealing with biological waste

A

Incineration

52
Q

The use of an oven for 2 hours at around 170 degrees Celsius

A

Hot Air Sterilization

53
Q

___ = the hottest part of the Bunsen burner flame

A

1870 degrees Celsius

54
Q

Dry heat transfers heat more?/less? effectively to a cool body than most heat.

A

less

55
Q

Filtration through a screenlike material

A

Direct Filtration

56
Q

Types of Direct Filtration:

A

High-Efficiency Particulate Air Filters
Membrane Filters

57
Q

filtration used in operating rooms and burn units

A

High-Efficiency Particulate Air Filters

58
Q

filtration that has a uniform pore size
Used in industry and research

A

Membrane Filters

BIO136 (16 decks)

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